Composition for producing lactic food products.



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. much. more quickly than the more remoteftl 'ifr ST JOHAN p. FREDERIKSEN; OF LITTLE FALLS, NEW YORK.

No Drawing.

Specification of Letters Patent.

' oomrosirron FOR PRODUCI LACTIC FOOD PRODUCTS.

Patented. Mar. 2%, Mild.

Application filed July 23, 1913. Serial No. 780,662.

To all 1071,0122 it'mt zy concern:

Be it known that I, J OHAN D. FREDERIK- sex, a citizen of the United States, residing at Little Falls, in the county of Herkimer and State of New York, have invented a new and useful Improvement in Compositions tor .lrodueing Lactic Food Products, of which the following a specification.

This invention relates to the production ol food products in which milk, curdlcd by means of rennet ferment, is an ingredient.

ln my 'Letters Patent No. images, December I0, lhliga composition is described which is used For curdliug milk by the direct admixture to the milk of the composition in a dry state. That composition is available where milk can .be obtained but is not avail able in the absence of milk.

The. object f the present invention is to produce a dry composition which contains milk, skimmilk, or partially skimmed'milk in a dry state mixed with rennet ferment also in a dry state, so that the desired food product containing the cur lled milk can be produced by simply mixing the composition with water. i

ln practising this invention milk powder composed "of dried 'lull milk. skimmilk or partially skinimed milk is intimately mixed with rennet powder, the latter consisting of dry rennet ferment mixed with a "cry large proportion of s gar or salt. The dry composition also contains such flavoring and coloring ingredients as may be desirable for prmlucing the desired ultimate product. Preferably it also contains a small admixture of a calcium salt, such as hypophosphite ol calcium, the. object o'l. which is to restore to the dried milk the property o't' curdlinn' lirmly under the action of the rennet ferment, which property may have been partially destroyed by the evaporating pro- C858.

In this composition the rennet ferment is uniformly distributed throughout. the mass and unequal coagulation is thereby avoided when the mixture is dissolved in water or a similar liquid. lvhen strong liquid rennet extract or rennet powder is added to milk,

tlus'milk particles in the immediate vicinity of the point at which the rennet torment 1S supplied to the milk are apt to be eoagulated milk, thereby producing a coagulum or curd vigorously immediately when the rennet is added until perfect and intimate blending is secured. By mixing the'renn'et powder and the milk powder, as is done in practisingthe presentinvention, the particles of the two ingredients are brought into intimate and unit'orn'i proximity throughoi'it themass the rennet ferment ready to act uniformly upon the adjacent milk particles and the latter ready to he so acted upon as soon as the condition for action is supplied by the addition of water or a similar liquid, and perfect uni- 't'ormity is insured.

The period of time required for coagulating' ordinary milk, skimmilk or partially skiuuned milk depends mainly upon the strength of the rennet preparation, its proportion to the milk. the temperature of the milk and the condition of the milk as to acidity. bacteria contents, the. Usually the strengthot the rennet preparation and the temperature can be closely regulated but the condition ot the milk. its acidity and the number and species of bacteria contained therein cannot be controlled and vary to such an extent that the period required for coagulation varies greatly, so that in the ordinary use oli' rennet tor curdling milk the results are uncertain and lack uniformity. A proportion ot rennet which would curdle sweet milk for pudding in five minutes may curdle milk which is pereeptibly acid in one minute or sometimes even before the rennet can be thoroughly mixed with the milk, causing the curd to he sloppy and of uneven texture. lith milk powder, on the other hand. the quality o'l the milk is definite and unchangeable, and the manutactln'er of the composition described in this application can regulate it to a nicety so that, it' a definite quantity of the powder is added to a.

definitequantity of. Water at a definite temperature, the time when coagulation Will take place can be exactly determined.

in the composition covered by this application, the acidity of the dry-milk is defi into and unchangeable until it is dissolved and the proportion of rennet can be readily fixed by the manufacturer to a nicety, so

thatthe user has only to mix the composi-" tion with-a suitable exact amount of Water or similar liquid at a certain temperature to make the coagulation takeplace in a deft llllIO time without danger or" distur'oin the process byv stirring to thoroughly dissolve the powder.

The consistency or texture of the resulting food product de ends upon the proportion of'cas'ein whic is present in relation to the amount of water. In ordinary liquid milk this proportion and the consistency of the 0021 ulum cannot be controlled. With milk pow er, on the other hand, the consistency of the .ultimate foodproduct can. be nicely regulated by using more or less of the milk powder or the finished composi t-ion for a given amount of-waten' This dry composition is available for pro?" ducing food products where milk cannot be obtained, as, forinstance', in camp, on board ship in the arctic and tropical regions, or in the homewhen the supply of milk has been consumed.

The flavor can be of any desired character and the flavoring ingredient can be incorporated with the sugar and, if necessary, a

l gelatinous substance to hold it, such as gum tragacanth, as described in Letters Patent No, 1,04=6,766. As an illustration the following formula may be given In case the flavor is vanilla, about 216 cubic centimeters of a concentrated extract of vanilla,

preferably about ten times stronger than the usual flavoring extract of commerce, and a coloring ingredient, if such desired, are mixed with forty-three gramsof gum which has been soaked in water so ,as to form a then and j; ioroughly mixed with about ten grams .thirty-two ponn s of sugar, and the whole mixture smooth paste. This mixture is then added ass to and thoroughl inco orated in about nelx granulated low temperature, say about 120 F. It is oundinto a moderately lfine powder of rennet powder and about fifty-seven grams of hypophosp y we of calcium. Other flavors, such asftrange lemon, maple, piss dried at .a

chzitel or cream cheese, an exceedingly small uantity of rennet ferment is mixed with t e milk powder, sufiicient to curdle the watery solution in from 18 to 24 hours.

I claim as my invention:

1 A dry composition for producing lactic food products, comprising milk powder and rennet powder intimately mixed, which composition dissolves and curdles upon the addition of water.

2. A dry composition for producing lactic food products, comprising milk powder, rennet powder and a calcium salt intimately mixed, which composition dissolves and ourdles upon the addition of water.

3. A dry composition for producing lactic food products comprising milk powder and a pulverized mixture of rennet ferment a calcium salt and sugar.

4. A dry composition for producing lactic food products com rising milk powder, rennet powder, a ca cium salt, sugar and a flavoring ingredient.

"Witness my hand inthe presence of two subscribing witnesses.

JOHAN D. FREDERIKSEN,

Witnesses:v

S. J. SEOKNER, E. TOBORG. 

